Chicken Romesco is a delicious and easy weeknight meal. Roasted chicken breast with red pepper and tomato sauce. Low-carb and gluten-free.Step-by-step photos can be seen below the recipe card.
In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through to 165°F.
While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
12 ounces roasted red peppers, 1 tablespoon tomato paste, 1 clove garlic, 1 tablespoon red wine vinegar, ½ teaspoon ground paprika, ¼ cup toasted almonds
When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.
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Notes
Rub the spice mix all over the breasts so that they are evenly coated.
Bake the chicken in a pre-heated oven so that they cook evenly.
If you can, use organic / free run chicken that hasn't been raised on antibiotics.
Storage: Store chicken romesco in an airtight container in the refrigerator for up to 3 days.